There’s something about Styria, its soul, I guess. I can’t think of any one of the natural guys down there in southeast Austria who isn’t deeply committed, almost spiritual, about... read more →
Franz fermented the grapes on skins for four weeks and then the wine went into barrels of different sizes. My first note was, “Whoa.” Then I broke that down. “Quite... read more →
The last time I reviewed this wine was ages ago. Have a look at the No7 entry in 2016. It’s still gorgeous or even more gorgeous and precise. Here are... read more →
This beauty is part whole cluster (hence the beautiful forest berry fragrance) and part crushed. There is a soft and gentle texture, making this fizz more like a gentle lambrusco.... read more →
Franz gives these grapes four hours on skin, then into barrels the wine goes. The end result is so precise with a great finish. It has a powdery touch not... read more →
While Michael Wenzel is known for his furmint, this blaufränkisch (also known as lemberger and kékfrankos) is so very pretty. The fruit comes from three different vineyards' limestone plots, not... read more →
Will the real grüner veltliner please stand up? Do you even really know what it tastes like? When I sampled Trapl’s wines, I thought I might be getting close. After... read more →
Here is a winemaker you want to know about. Johannes Trapl. I came across him by accident at VieVinum and was wowed. This is a fantastic rosé from 100% whole... read more →
In the big VieVienum sit down tasting of high-scoring Austrians, there was only one wine I liked, and I liked it so much it was shocking. "How did they let... read more →
I kind of fell in love with the wines from Trapl, when I came upon them totally by accident at VieVinum in May. He’s made wine around the world, including... read more →